Ming Tsai

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Episode 521: Sake/Black Pepper

Guest Chef: Frank McClelland

The clean zing of sake works well with the rich heat of black pepper.  These East-West ingredients show their versatility in Ming’s recipes.  In the kitchen, Ming creates Broiled Black Peppered Sake Marinated Salmon and Zucchini Spaghetti and Sake-Black Pepper Mussels.  For something sweet, Ming cooks up a Sake Pineapple Upside Down Cake with Black Pepper Ice Cream, a unique and delicious dessert.  Guest chef Frank McClelland, chef/owner of Boston’s L’espalier and 2007 James Beard Award Winner, visits the studio to make Kep’s Free-For-All Summer Salad using this week’s East-West pairing.